Pumpkin- Acorn Squash Casserole with Pineapple Topping

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 92.9
  • Total Fat: 3.1 g
  • Cholesterol: 61.3 mg
  • Sodium: 29.9 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 2.7 g

View full nutritional breakdown of Pumpkin- Acorn Squash Casserole with Pineapple Topping calories by ingredient
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Number of Servings: 16


    1 whole acorn squash
    1 15 oz can pumpkin
    4 eggs
    1/4 c brown sugar
    1/4 c splenda
    1/4 c raisins
    1 Tbs cinnamon
    1 tsp pumpkin (or apple) pie spice
    1/4 c walnuts
    1 Tbsp Promise margarine

    1 c crushed pineapple with juice
    1 egg
    1/4 c splenda
    1/4 c flour


(Recipe for topping from LYNAT529. I substituted splenda for sugar.)


Pierce skin of acorn squash 4 times.
Bake in microwave 8 - 10 minutes until tender.
Cut squash in half, remove seeds (may save for toasting), remove peel.
Place in mixing bowl and mash.
Add 1 can pumpkin.
Beat eggs.
Add eggs and all other ingredients except raisins and nuts.
Blend thoroughly with fork.
Add raisins and nuts.
Mix gently.
Put in casserole dish and set aside.

Mix all ingredients.
Pour over casserole.
Bake at 375 for 45 minutes.

(makes 12 servings)

Number of Servings: 16

Recipe submitted by SparkPeople user ANDREAJORUSH.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    I haven't made it yet, but it sounds like just what I've been looking for! Thanks. - 12/7/08

    Reply from ANDREAJORUSH (12/7/08)
    I hope you like it. My family and I really enjoyed it. One note: I cooked it on 350 and kept putting it back in the oven because the top wasn't browning. So, I changed the recipe to say to bake it at 375. It may take more than 45 min to get it to brown.

    Was this review helpful?   yes  No
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